As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave  even if you're not usually a beef eater.

Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!

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I made the bulgogi without the dipping sauce, and it was wonderful. Like other reviewers, I omitted the kiwi, which worked fine. Depending on individual preferences, you may want to reduce the brown sugar: it was delicious, but I found it a touch sweet.

I make this recipe all the time. I don't even bother with the kiwi anymore and it's still great. I also just cook it in a regular skillet and then eat it with rice, kimchi and red or green leaf lettuce in packets like the author described. I am Korean and this tastes exactly like it should.

delicious...easy and so tasty. You should try this dish.
To the cook from Buffalo, on this website is Korean Barbecue Beef, Marinade 2. Same recipe without the misprint. Sprinkle sugar on the meat and then mix the other ingredients, without adding more sugar. Enjoy.

Rather than a review, I have a question: Recipe states to distribute the SUGAR evenly on the beef. In the next step, you are to mix soy sauce, sesame oil, garlic, SUGAR, sake, and black pepper. Sugar is listed only once in the recipe, yet called for twice. I'm wondering if the first step calling for the cook to sprinkle sugar on the meat is a misprint? Should it be salt? I'm interested in what others have done. Thanks

So delicious and easy. I used a cast iron pan to cook the meat and it worked well to give it that charred, bbq taste. I found that there was hardly enough dip for two people - maybe I reduced it too much or maybe you are supposed to eat less. But it's very delicious - I'll just have to quadruple it next time!

Like it says in the introduction, this dish has a flavor that you won't soon forget, and will crave for days to come. The key is thinly sliced meat and no fat. I marinaded it longer but im not sure if that matters. The one major change I did was cooking the strips on our indoor infrared Wolf grill. The heat that thing produces is really incredible and made the beef juicy yet brown. Mmmm good!!